Italian Amaretti Cookies (Pignoli/Pine Nut/Almond Paste) Recipe
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Ingredients: |
Ingredients: 3 c. blanched slivered almonds
1 1/2 c. confectioners sugar
3 egg whites
2 t. almond extract, pure
1/2 t. kosher salt
For tops:
merishimo cherries, drain, dry and cut into small pieces
egg white
pine nuts (pignoli)
crushed sliced almonds
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Directions: |
Directions:In a food processor, grind the almonds into a fine meal. Add the sugar and process for another 15 seconds. Finally, add the egg whites and almond extract and process until a smooth dough forms around the blade. Refrigerate dough for at least an hour, or overnight.
Preheat oven to 325º, prepare baking sheets with parchment paper. Use a small scoop to form dough into balls. You can top with a cherry, or roll in egg white, then crushed almonds or pine nuts. Place on baking sheet, 1 1/2 inches apart, and bake for 20-22 minutes until golden. Check bottoms so they don’t burn. If you over-bake they will be like rocks when they cool! Let cool slightly in pan, then transfer to cooling rack. Store airtight, in a dry place |
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Personal
Notes: |
Personal
Notes: Everyone knows the Maida Family has high standards for Italian cookies, especially Pignoli cookies. It took me years to master them, and they are still hit or miss. This recipe is significantly easier and more forgiving than Aunt Kate’s traditional recipe, that being said, when you are looking for a traditional cookie her recipe is the go-to...to be found in another cookbook. This recipe is from an Italian Pastry Recipe Book that I received it in 2015 when Aunt Dolores was honored by The Sons of Italy in America in Schenectady, New York.
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